Cheesy Spinach Stuffed Chicken (Print)
Juicy chicken breasts filled with spinach, cream cheese, mozzarella and sun-dried tomatoes, seared and baked.
# What You Need:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
→ Spinach-Cheese Filling
02 - 1 cup fresh spinach, chopped
03 - ¾ cup cream cheese, softened
04 - ½ cup shredded mozzarella cheese
05 - ¼ cup grated Parmesan cheese
06 - ¼ cup sun-dried tomatoes packed in oil, chopped and patted dry
07 - 1 clove garlic, minced
08 - ¼ teaspoon black pepper
09 - ¼ teaspoon salt
→ Seasoning & Searing
10 - 1 teaspoon Italian seasoning
11 - ½ teaspoon paprika
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
14 - 2 tablespoons olive oil, divided
# How to Make:
01 - Preheat oven to 400°F. Lightly grease a baking dish or ovenproof skillet with olive oil.
02 - In a mixing bowl, combine chopped spinach, softened cream cheese, shredded mozzarella, grated Parmesan, chopped sun-dried tomatoes, minced garlic, ¼ teaspoon salt, and ¼ teaspoon black pepper. Stir until evenly blended.
03 - Using a sharp knife, slice a deep pocket into the side of each chicken breast, taking care not to cut all the way through.
04 - Fill each pocket generously with the spinach-cheese mixture. Secure the openings with toothpicks if needed to keep the filling enclosed.
05 - In a small bowl, mix Italian seasoning, paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Rub the seasoning blend evenly over all sides of each stuffed breast.
06 - Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes per side until a golden crust forms.
07 - Drizzle the remaining 1 tablespoon olive oil over the chicken. Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the internal temperature reaches 165°F.
08 - Remove from the oven and discard any toothpicks. Let the chicken rest for 3 to 5 minutes before slicing and serving.
# Expert Advice:
01 -
- The sun dried tomatoes bring a tangy sweetness that makes people ask what your secret ingredient is every single time.
- It looks like something from a restaurant menu but the whole thing comes together with a knife and a mixing bowl.
02 -
- If you overstuff the pockets the filling will burst out during cooking and you will end up with naked chicken and a cheesy skillet mess.
- Letting the chicken rest after baking is the difference between a juicy breast and a dry one that makes everyone reach for their water glass.
03 -
- Use a spoon to press the filling deep into the pocket before adding more on top because packing it tightly prevents air pockets that cause blowouts.
- The secret to a truly golden sear is making sure your skillet and oil are fully hot before the chicken touches the pan so do not rush this step.